Butternut & Seed Falafels

by Munchy Seeds

Deliciously crispy gluten-free chickpea and butternut squash falafels on a bed of fresh watercress, broad beans and peas then drizzled with rapeseed oil and a few drops of cider vinegar. Great as a quick and easy lunch or light evening meal for you and the whole family. We recommend serving with humus, pomegranate seeds and a sprinkle of toasted Omega Sprinkles to garnish.

Roast Roast


  • 250g roasted butternut squash
  • 200g cooked chickpeas
  • 100g Munchy Seeds Omega Sprinkles
  • Juice of a lemon
  • 1/2 tsp salt
  • 1 tsp smoked paprika
  • 1/2 tsp cumin seeds
  • 5g parsley
  • 1 tbsp rapeseed oil
  • Cup of frozen peas
  • Cup of broad beans
  • Cup of fresh watercress
  • Hummus
  • Apple cider vinegar


To roast the butternut squash:

Cut a butternut squash into quarters, scoop out the seeds,brush with some rapeseed oil and roast for 180 degrees C for 45 minutes or until soft.

To make the falafel:

Measure out 250g butternut squash, add to a food processor with the chickpeas, lemon juice, salt, paprika, cumin, parsley and rapeseed oil and blend to combine.
Stir in the Omega Sprinkles, then take a large tbsp of the mixture and form into a falafel; bake in the oven at 180 degrees C for 30-40 minutes until golden

To make the macro bowl:

Defrost the peas and broad beans in a pan over a low/medium heat, mix with watercress,season with black pepper, drizzle with rapeseed oil and a few drops of apple cider vinegar and mix well. Top  with falafel and hummus, scatter over a few pomegranate seeds.

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